Roasted Tomato Soup

Serves 2

Level: Super Easy

Ingredients

• 30 oz cherry tomatoes (I bought 3 small containers that were each 10 oz)
• 1 small onion, roughly chopped
• 6  garlic cloves
• 1/2 cup olive oil
• 1/4 fresh basil leaves
• 1/2 cup vegetable stock
• 1/4 cup full fat coconut milk or heavy cream
• 1 tablespoon salt
• 1 teaspoon black pepper

How to Make It

1. Preheat the oven to 350 degrees
2. In a roasting pan, add your tomatoes, onion, garlic, basil, and olive oil
3. Roast for 30 minutes
4. To a blender add the content of the roasting pan, veg stock, coconut milk, salt, and pepper
5. Blend until you reach your desired consistency. I like mine on the chunkier side!
6. Now, it’s time to plate!! Add your roasted tomato soup to a bowl, top with some coconut milk or heavy cream and basil to look pretty!